Polyphenols as markers of authenticity of bakery products containing chia, flax and sesame seeds

BRIGANTE, F.; LUCINI, A.; PIGNI, N. B; WUNDERLIN, D.; BARONI, M. V.

Nantes

Conferencia; 5th FoodIntegrity Annual Conference; 2018

Chia, flax and sesame are seeds rich in polyphenols, molecules valuable for theantioxidant capacity they confer and for their effect on the prevention of some diseases.The seed meals were analyzed by HPLC-DAD-ESI-qTOF using MSn and UV-Vis spectra and exact mass comparison to find the polyphenol profile. Then, compounds were searched in cookies made at our research facility. To test the usefulness of the methodology, commercial bakery products containing the seeds were analyzed by the same technique and compounds were searched in them in order to assess their authenticity.Hydroxycinnamic acids were the most important compounds in chia and Lignans werethe most important in sesame and flax. Regarding the commercial samples with chia seeds, 3 hydroxycinnamic acids were found; in the samples with sesame, 3 lignans were found and in the samples with flax, one flavanone was found. These compounds were proposed as markers of the seeds in food samples.